Welcome to Collin’s Culinary & Pastry Arts Student Orientation

1. Welcome to Collin’s Culinary & Pastry Arts Student Orientation

2. Lodging Management- 1997 • Culinary Arts AAS- 1999 • Pastry Arts AAS- 2009 • Meetings & Event Management AAS - 2012 Program History

3. IHCE Mission Statement The Institute of Hospitality & Culinary Education prepares students for the demands of the fast-paced hospitality and foodservice industry. We are committed to developing skills, strengthening character and work ethic, and challenging the student’s intellectual and creative curiosity.

4. IHCE Faculty & Staff Karen Musa MBA, CHE, CTA Program Chair & Professor • MBA – Dallas Baptist University • BS Hospitality Management • AS Hotel Restaurant Management - Johnson & Wales University • Office PRC -L229 • 972 377-1672 • kmusa@collin.edu

5. IHCE Faculty & Staff Linda Wee MBA, CTA Professor of Hospitality and Event Management • MBA -Sul Ross State University • Diploma – Hotel Management • Singapore Hotel Association Training Education Center • Office: PRC – H 240 • Phone: 972-377-1702 • lwee@collin.edu

6. IHCE Faculty & Staff ChefTom Severs Professor of Culinary Arts • A.O.S Culinary Arts • -Culinary Institute of America • Office: PRC - A156 • Phone: 972-377-1773 • tsevers@collin.edu

7. IHCE Faculty & Staff ChefThomas Nixon Professor of Culinary Arts • A.A.S. Food and Hospitality Service • -El Centro College • Office: PRC - A155 • Phone: 972-377-1752 • tnixon@collin.edu

8. John Hines Culinary Lab Coordinator BS Hotel & Restaurant Management – University of Houston Office PRC - A105 972 377-1068 jhines@collin.edu IHCE Faculty & Staff

9. IHCE Faculty & Staff Chef Karen Martin Culinary Lab Assistant • A.A.S. Culinary Arts - Collin College • B.S. Hotel, Restaurant and Related Institution Management, University of the Philippines • 972 377-1084 • kbmartin@collin.edu

10. IHCE Program Degree Programs: Hospitality & Foodservice Management Hotel & Restaurant Management Meetings & Event Management AAS Degree 60 credit hours Culinary Arts or Pastry Arts AAS Degree 60 credit hours Articulation with: Texas Woman’s University BAS - Culinary Science & Food Service Management Conrad N. Hilton – University of Houston University of North Texas

11. ACF Accredited Program • AAS Culinary Arts = CC (certified culinarian) • AAS Pastry Arts = CPC (certified pastry culinarian • ACF membership • Submit transcripts

12. Certificate Programs: Culinary Arts Certificate 24 credit hours IHCE Program • Pastry Arts Certificate 21 credit hours • Hotel/Restaurant Management Certificate 27 credit hours • Meetings and Event Management Certificate 24 credit hours

13. Cost of Degrees

14. Cost of Certificates

15. What does it take to be a chef? Well rounded education in techniques, curiosityanddedicationtocraft!

16. What does it require from you? • Commitment • Determination & Perseverance • Professionalism • Willingness to work in a team

17. Required Supplies for Class 1. Uniform 2. Tool Kits and supplies 3. Books For Culinary, Pastry, & Hotel/Restaurant Students

18. 1. Full Uniform Chef’s beanie hat - $7.30 Neckerchief - $2.90 blue for culinary black for pastry white w/blue stripe for hotel/restaurant - $5.10 White double-breasted chef’s jacket $27.75 - $29.75 (depends on size) ~with Collin logo "A Chef's professional pride can be extended to personal appearance and behavior in and around the kitchen" …all prices are subject to change without notice

19. 1. Full Uniform continued… Black chef pants $22.60 - $26.60 (depends on size) White Utility apron $4.60 Side towels - $.90 Black leather non-slip shoes –must have a back; kitchen only White tee shirt only White/Black cotton socks – tube sock “It takes years to become a chef. It only takes minutes to look like one!”

20. 2. Tool Kits and Supplies for both culinary and pastry Knife Kit 8” Chef’s Knife 3.5” Paring Knife 9” SerratedKnife 5” Boning Knife 10” Honing Steel 8 Pocket roll bag turning Grand Total = $142.35 1 Fish Spatula- ($10.75) optional Note: Not required for Hotel/Restaurant Students

21. For both Culinary and Pastry • 1 each Digital Thermometer- $17.50 • 6 each White Side Towels • 1 set Measuring Spoons -$8.20 • 1 each Peeler-$3.70 • Heat resistant Spatula- $16.60 • Whisk- $7.60 • Tongs- $7.10 • Hair nets • Beard Guards Note: Not required for Hotel/Restaurant Students

22. Additional Pastry Tools : 1. Pizza Cutter- $4.40 2. Digital Scale (oz/grams)- $57.75 3. Plastic Scraper- $1.25 • Pallete Knife – 4 and 8 inches- $ 11.00 5. Micro plane- $17.00 Note: Not required for Hotel/Restaurant Students

23. 3. Text Books for Class Fundamentals of Baking Professional Baking Wayne Gisslen:, 2012, 6th Ed. CULINARY CHEF 1301 PASTRY PSTR 1301 CATERING RSTO 2307 Basic Food Preparation Professional Cooking Wayne Gisslen:, 2014, 8thEd. The Book of Yields: Accuracy in Food Costing and Purchasing Francis T. Lynch, 2010 8th Ed. Catering Management Catering: A Guide to Managing a Successful Business OperationBruce Mattel, 2008

24. Required uniform items, knife, tool kits and books are available at PRC bookstoreIf they are out of stock, instructor will give you the names of reputable suppliers

25. Outline of Typical Culinary/Pastry Arts Class • Student arrives to lecture on time and having check their cougar email account • Students must be in full uniform in classroom and in the kitchen • Be prepared to start class with: • Notebook • Textbook • 4x6 index cards • Pocket note book • Pens/pencils/black Sharpie marker • Class handouts • Calculator

26. Hands on cooking/baking lab in either: A151 - Advanced Food Prep Kitchen A152 - Skills/Stock Kitchen A153 - Baking and Pastry Kitchen Food tasting & critique Kitchen clean up Outline of Typical Culinary/Pastry Arts Class

27. Kitchen Protocol • Full uniform must be worn in the Culinary Arts Kitchen and Bakery. Students will not be permitted to enter class without full uniform. Uniforms are not required for lecture classes such as Sanitation and Safety • Uniform must be clean and wrinkle free. Students will not be permitted to enter class otherwise. It is advisable to bring along an extra apron to class. • Make-up should be worn sparingly. No false eyelashes. • Finger nails should be clean and short. Absolutely no nail polish or fake nails. • Jewelry should be limited to a metal wedding band. No earrings or other visible piercings. • All male students should be clean-shaven daily. Sideburns should be clipped one inch above the earlobes.

28. Kitchen Protocol cont. • Your hair should not touch your collar. Hair should be either kept very short or pulled under your chef’s hat using a hair net. • No chewing gum, drinking or eating (other than taste testing) is permitted in the Culinary Arts Kitchen or Bakery. • No running or horseplay. • No cell phone usage in the culinary labs this is a violation of the student code of conduct. • No food shall leave the Institute for Hospitality & Culinary Arts facility. All food prepared during class time must be consumed during class time. • No personal effects in the kitchen, purses, coats etc. Lockers are provided; students will need to bring their own locks for their lockers. Lockers must be vacated daily.

29. Kitchen Protocol cont. • Attendance is extremely important for all classes. Most classes will build off the previous class to develop skills and cooking methodologies. This is the time to start building a strong work ethic, which will aid in your success as a Professional Chef. Three absences will equal an automatic final grade of “F”. • Classes cannot be made up! • If you are late for class, it is at the discretion of the instructor whether or not you will be admitted to class and credited with attendance for that day. • Each student is graded daily on the five following categories: • Use of tools, knives, equipment • Mise-en-place • Presentation of finished product • Sanitation • Class participation/responsibility • If you are not in class you will not receive a grade!

30. Grade Standards • CHEF 1305 Sanitation & Safety • A final grade of “C” or higher to move past CHEF 1301 & PSTR 1301 • CHEF 1301Basic Food Preparation • A final grade of “C” or higher to move into more advanced culinary classes • PSTR 1301 Fundamentals of Baking • A final grade of “C” or higher to move into more advanced pastry classes

31. AAS Culinary CHEF 1301 CHEF 1305 HAMG 1321 IFWA 1310 CHEF 2331 CHEF 1341 RSTO 1325 HAMG 1319 CHEF 1310 CHEF 1345 HAMG 1324 PSTR 1301 CHEF 2380 CHEF 1314/RSTO 1304 (CAPSTONE) AAS Pastry CHEF 1301 CHEF 1305 HAMG 1321 PSTR 1301 HAMG 1324 IFWA 1310 PSTR 1305 RSTO 1325 HAMG 1319 PSTR 1306 PSTR 1310 PSTR 2307 PSTR 2301 PSTR 2380 PSTR 2331 (CAPSTONE) Degree Course Sequence Note: Does not include AAS General Education (Gen. Ed) Core classes. Gen. Ed. classes may be scheduled as needed.

32. Communications • CougarWeb and Cougar Mail • Blast emails from program chair

33. Hospitality and Culinary Student Association Student run organization Enrich your college experience!!! Get involved - become an officer or member It’s absolutely free! Follow us on Facebook • Some past activities: • HOSPY Awards • Chef Tables • Bake Sales • Chili Confrontational • Treats for Christmas • Thanksgiving Pie Sale • Trips to NYC, Chicago & • Washington DC

34. To learn more about the program, HCSA, and other outstanding faculty,visit:www.collin.edu/hospitality IHCE Website

35. Thank you for coming to our Culinary & Pastry Student Orientation! • Please Complete Form: • 9-digit CWID# • Print all information clearly ANY QUESTIONS??